Quantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves

Abstract

Background:Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds.Objective:As of today no simultaneous analysis has been performed; hence the transformation of allicin to its degraded products during cultivation and storage is open into doubt.Materials and Methods:In our present work, we have tried to develop a sensitive and reproducible analytical method to measure allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-acoustic waves and microwave radiation on fresh garlic cloves.Results:The process revealed the effect of different radiation techniques on fresh garlic retains the principle component, allicin in its pure form and generated higher yield than the conventional way of extraction.Conclusion:Therefore, materializing these techniques in the pharmaceutical industry will definitely be proved beneficial in term of time as well as money. Most interestingly, the methods ruled out possibilities of degradation of organosulfur compounds as well.

Metabolic profiling of different wild and cultivated Allium species based on high‐resolution mass spectrometry, high‐performance liquid chromatography‐photodiode array detector, and color analysis

“…3 | RESULTS AND DISCUSSION Optimization of the microwave-assisted extraction procedureMAE has been recently applied to different vegetal matrices to reduce extraction time, solvent, and energy consumption and to enhance the extraction rate and yield. In particular, this technique was specifically performed on bulbs of A. sativum L 49,50. and Allium cepa L.,51 obtaining interesting recoveries not only of polar metabolites but also of thermolabile and volatile organosulfur derivatives with respect to traditional methods such as Soxhlet extraction.…”

Anti-biofilm efficacy of a medieval treatment for bacterial infection requires the combination of multiple ingredients

“…We think it unlikely that this is due to the differences in quantification methods used as both are appropriate. We used HPLC, a method that has been widely used previously (33,50–53) and is accepted to produce consistent and accurate results. Previous papers using HPLC have detected allicin concentrations ranging from 1 µg·ml -1 to 2 mg·ml -1 (33,52), a range that the results in this paper lie within.…”

Hyperspectral imaging for predicting the allicin and soluble solid content of garlic with variable selection algorithms and chemometric models

“…Currently, different conventional methods measure these quality attributes using standard instrument‐based methods, such as high‐pressure liquid chromatography (HPLC) for allicin and a digital refractometer for SSC . However, these techniques are destructive, time‐consuming or inefficient, involve a considerable amount of manual work, and only provide information from a limited portion of the sample . Therefore, it is desirable to develop a non‐destructive sensing technique that can assess these qualities attributes in whole samples.…”

“…3 In terms of garlic, the allicin and soluble solid content (SSC) are key quality attributes that determine odor and flavor. Currently, different conventional methods measure these quality attributes using standard instrument-based methods, such as high-pressure liquid chromatography (HPLC) for allicin 4 and a digital refractometer for SSC. 5 However, these techniques are destructive, time-consuming or inefficient, involve a considerable amount of manual work, and only provide information from a limited portion of the sample.…”

“…5 However, these techniques are destructive, time-consuming or inefficient, involve a considerable amount of manual work, and only provide information from a limited portion of the sample. 4,5 Therefore, it is desirable to develop a non-destructive sensing technique that can assess these qualities attributes in whole samples. Such a method will enable producers, processors and distributors to accurately determine the quality of garlic.…”